Neapolitan pizza dough calculator
Tell it how many people, when you will eat and what oven you have. The calculator handles the math and the timing of every step.
1. How many?
2. When and where will you bake?
3. Texture
4. Flours
More options
Ball weight, water, salt and olive oil
Water
Salt and olive oil
Your recipe
Ingredients
| Ingredient | Baker's % | Grams |
|---|---|---|
| Total |
Preferment and final dough
| Ingredient | Preferment | Final dough |
|---|
Flour breakdown
| Flour | % of blend | Grams |
|---|
Process and schedule
Technical details
Flour blend, yeast and tips
Blend analysis
Yeast: fresh or dry
Warnings and tips
How the calculator works
Everything starts from the total dough weight: the number of balls times the weight of each ball. With baker's percentages, flour counts as 100% and the water, salt, yeast and olive oil are calculated from it, so the ingredients always add up to the weight you asked for.
When you blend two flours, the calculator takes the weighted average of the protein and the W strength. From that it suggests a suitable hydration range and how long a fermentation the blend can handle. Treat it as guidance: the strength of a blend is not exactly linear.
A stronger flour does not mean a dough that is easier to stretch. The result also depends on hydration, gluten development, how you shape the balls, temperature and resting time. If the dough shrinks back, lower the hydration to 64–66%, shape the balls without pulling them too tight and let them rest, covered, for 15–20 minutes.
Frequently asked questions
What are baker's percentages?
It is the professional way to write dough recipes: flour is always 100% and every other ingredient is a percentage of the flour weight. 65% hydration means 65 g of water for every 100 g of flour.
How is the amount of flour calculated?
Total dough weight divided by (1 + hydration + salt + yeast + olive oil), with the percentages written as fractions. If you set the water in grams, the flour is the total weight minus the water, divided by (1 + salt + yeast + olive oil).
Is the amount of yeast exact?
There is no universal formula. The calculator uses a starting table based on fermentation time and a moderate correction for fridge temperature. The result depends on the actual dough temperature, the strength of the flour and the time spent out of the fridge: adjust by 20–30% on your next batch if needed.
Can I use a flour that isn't Caputo?
Yes. Choose "Other flour" and enter the protein from the nutrition label. If you know the W strength (on the spec sheet or on the bag of professional flours), enter it too for more precise recommendations.